FULL STOMACH RECIPES

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CHICKEN SEAFOOD PAELLA | JAMIE OLIVER RECIPES



Chicken seafood paella | Jamie Oliver recipes image

This tasty paella has a bit of everything! Wonderfully comforting, flavoursome and colourful

Total Time 1 hours 25 minutes

Yield 6

Number Of Ingredients 17

6 free-range chicken thighs skin on, bone in
plain flour
olive oil
100 g quality chorizo
1 onion
4 cloves of garlic
½ a bunch of fresh flat-leaf parsley
6 rashers of higher-welfare pancetta or smoked streaky bacon
2 litres organic chicken stock
2 large pinches of saffron
1 heaped teaspoon smoked paprika
500 g paella rice
2 small squid from sustainable sources, optional
2 handfuls of fresh or frozen peas
10 large raw shell-on king prawns from sustainable sources
500 g mussels (cleaned) from sustainable sources, optional
1 lemon

Steps:

    1. Preheat the oven to 190ºC/375ºF/gas 5.
    2. Quarter each piece of chicken, then season with sea salt and black pepper and dust with flour.
    3. Heat a splash of oil in a large, deep pan on a medium heat and fry the chicken until golden brown all over, then transfer to a baking tray and place in the oven for 20 minutes, or until cooked through.
    4. Meanwhile, slice the chorizo, peel and finely chop the onion and garlic, and pick and finely chop the parsley leaves, finely chopping the stalks.
    5. Put the pan back on the heat, add the sliced chorizo and pancetta or bacon and fry until browned and crispy. Add the onion, garlic and parsley stalks, then cook until soft.
    6. Meanwhile, gently heat the chicken stock and infuse half with the saffron.
    7. Add the smoked paprika, the rice and infused stock to the pan and leave to cook on a medium heat for around 20 minutes, stirring occasionally.
    8. Meanwhile, halve the squid and lightly score all over with a regular eating knife (if using).
    9. When the time's up, add the remaining stock, peas, prawns, and the mussels and squid (if using). Place a lid on the pan and cook for 10 further minutes.
    10. Finally, add the cooked chicken, sprinkle over the chopped parsley and serve with wedges of lemon for squeezing over.

Nutrition Facts : Calories 858 calories, FatContent 23.2 g fat, SaturatedFatContent 6.2 g saturated fat, ProteinContent 76.5 g protein, CarbohydrateContent 85.7 g carbohydrate, SugarContent 7.3 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

PORTUGUESE CHOURICO AND KALE SOUP RECIPE | RACHAEL RAY ...



Portuguese Chourico and Kale Soup Recipe | Rachael Ray ... image

This recipe is a quick version of a wonderful soup I had in Mystic, Conn., a Portuguese community nestled by the sea in New England. This soup is a winter wonder.

Provided by Rachael Ray : Food Network

Categories     main-dish

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 12

2 tablespoons (2 turns around the pan) extra-virgin olive oil
3 medium white waxy potatoes, like yukon golds, peeled and diced
2 medium onions, chopped
4 to 6 cloves garlic, chopped
2 bay leaves, fresh or dried
1 pound kale, coarsely chopped
Coarse salt and pepper
1 (15-ounce) can garbanzos (chick peas), drained and rinsed
1 can diced tomatoes
1 pound diced chourico, casing removed
1 quart chicken broth
Warm, crusty bread

Steps:

  • Heat oil in a deep pot over medium high heat. Add potatoes and onions, cover and cook 5 minutes, stirring occasionally.
  • Add garlic, bay leaves, and kale to the pot. Cover pot and wilt greens 2 minutes. Season with salt and pepper. Add beans, tomatoes, chourico, and broth to the pot and bring soup to a full boil. Reduce heat back to medium and cook 5 to 10 minutes longer or until potatoes are tender.
  • Serve soup with hunks of crusty bread and butter.
  • Cook's Note: If you are in Mystic, ask for cherise (phonetic pronunciation), if you want to sample the chourico.

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